Coconut Milk Chia Pudding with Berries

This delicious Chia Pudding with Coconut Milk recipe is our copycat version of the popular First Watch A.M. Superfoods Bowl. It's a meal prep dream, and a power breakfast.

Chia seeds swell into tapioca-esque pearls when combined with a liquid. They gel the surrounding liquid into a silky custard.

- coconut milk - chia seeds - maple syrup - granola - strawberries

INGREDIENTS:

Mix coconut milk, chia seeds, maple syrup, sugar, and vanilla in a medium bowl with a spoon or whisk, stirring thoroughly to combine.

1

Set aside briefly and stir or whisk again after about 10-15 minutes to break up any clumps of chia seeds.

2

Cover with plastic wrap and refrigerate at least an hour or two, or overnight. At this point, you can divide it into 4 single-serve containers.

3

The base for this Chia Pudding keeps well, covered in the refrigerator, for at least 3-5 days. You might want to make a double batch for quick, grab-and-go breakfasts all week long.

TIP

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